Undergraduate Programs – Career Opportunities

Opportunities in Nutrition

If you enjoy working with people, have an interest in science, food and health, and are motivated to work independently and as a team, you will enjoy a career as a nutritionist/dietitian.  Nutrition professionals work in a variety of settings including healthcare,  public health, education, research, sales, marketing, public relations.  They also work in government, restaurant management, fitness, food companies and in private practice.  Nutritionists/dietitians may also be involved in lab or community research, and in teaching nutrition courses either in the community or for adult education and public schools.  The list of job possibilities continues with opportunities in international organizations, the media and communication agencies.  The possibilities are endless; the direction you take, and how far you take it, are your choices. 

An Entry Into Other Health-Related Fields

Training in nutrition can be an entry point into other health-related fields besides Dietetics.  The following list includes professions which may not require R.D. status:

• Extension Nutrition Educators; EFNEP and WIC Nutritionists
• Extension (University) Nutrition Educators
• Hospital Diet Aides; Diet Technicians
• Nutrition Counselors in commercial weight loss programs
• Nutritionists in health clubs, fitness centers, and sports organizations
• Sales Associates in the pharmaceutical and supplement industries
• Authors of books, magazine articles, and nutrition education material
• Educator; curriculum resource person, professor, high school science teacher
• Research; higher degrees probably required
• Public Health; program planner/evaluator
• Chef/Restauranteur, Healthy-cooking Instructor
• Media; Food/Health Editor or Spokesperson
• Physician/Dentist (using Nutrition as a pre-med major but not completing an internship)
• Public Relations and Advertising
• Food Industry; product development, testing, advertising, and sales
• Federal Government; survey technicians
• Lab Technician; nutrition research or hospital
• Self-employed Licensed Dietitian-in-Private-Practice
• Self-employed Supplement Sales/Herbalist/Alternative Medicine Practitioner
• Nutritionists for Head Start or Elderly Feeding Programs
• School Food Service Director
• Preparation for Medical School

Students are encouraged to pursue courses in the liberal arts, humanities and sciences but need to meet the minimum preparation requirements for the pre-professional student:

• 2 semesters of inorganic chemistry
• 2 semesters of organic chemistry
• Introductory biology
• College math (preferably calculus)
• Physics
• English
• Other additional courses may be required or recommended depending on the program the student plans to attend

Please note the only two courses not met with a nutrition degree are calculus and physics.

Preparation for Health/Science Teacher in Elementary or Secondary education

To prepare to become a science teacher in middle or high school you can obtain a Bachelor’s of Science degree in Nutrition.  A degree in Nutrition is a good foundation for teaching general science and chemistry at the middle or high school level.   To obtain more information contact the Secondary Teacher Education Program (STEP) advising office at 413-545-4397 or STEPadv@educ.umass.edu.  

Nutrition Professionals

Nutrition Professionals (dietitians/nutritionists) are highly qualified individuals recognized as experts in the area of nutrition.  An expert could be an individual who holds a bachelor’s, master’s, or doctoral degree in nutrition, a Registered Dietitian, or a Licensed Dietitian/Nutritionist.

Dietitians/nutritionists plan food and nutrition programs and supervise the preparation and serving of meals. They help to prevent and treat illnesses by promoting healthy eating habits and recommending dietary modifications, such as the use of less salt for those with high blood pressure or the reduction of fat and sugar intake for those who are overweight.

Dietitians/nutritionists manage food service systems for institutions such as hospitals and schools, promote sound eating habits through education, and conduct research. Major areas of practice include clinical dietitians, community nutritionists, food service managers, and consultants.

Clinical dietitians provide nutritional services for patients in institutions such as hospitals and nursing care facilities. They assess patients’ nutritional needs, develop and implement nutrition programs, and evaluate and report the results. They also confer with doctors and other health care professionals to coordinate medical and nutritional needs. Some clinical dietitians specialize in the management of overweight patients or in the care of critically ill or renal (kidney) and diabetic patients. In addition, clinical dietitians in nursing care facilities, small hospitals, or correctional facilities may manage the food service department.

Community nutritionists counsel individuals and groups on nutritional practices designed to prevent disease and promote health. Working in places such as public health clinics, WIC programs, home health agencies, cooperative extension services, food banks, and health maintenance organizations, community nutritionists evaluate individual needs, develop nutritional care plans, and instruct individuals and their families. Nutritionists working in the community  provide nutrition education on grocery shopping and food preparation to older adults, individuals with special needs, and school age and preschool children.

Food Service Managers  oversee large-scale meal planning and preparation in health care facilities, company cafeterias, prisons, and schools. They hire, train, and direct other dietitians and food service workers; budget for and purchase food, equipment, and supplies; enforce sanitary and safety regulations; and prepare records and reports.

Consultants work under contract with health care facilities, industry, or in their own private practice. They may perform nutrition screenings for their clients and offer advice on diet-related concerns such as weight loss and cholesterol reduction. Some work for wellness programs, sports teams, supermarkets, and other nutrition-related businesses. They may consult with food service managers, providing expertise in sanitation, safety procedures, menu development, budgeting, and planning.

Business dietitians/Nutritionists work in food and nutrition related industries.  Popular interest in nutrition has led to opportunities in food manufacturing, advertising, and marketing, in which nutritionists analyze foods, prepare literature for distribution, or report on issues such as the nutritional content of recipes, dietary fiber, or vitamin supplements.  They work in product development, sales, marketing, advertising, public relations, purchasing, and in many other capacities that enable companies to satisfy consumers’ growing interest in nutrition.  Increased public interest in nutrition has led to job opportunities in food manufacturing, advertising, and marketing. In these areas, nutritionists analyze foods, prepare literature for distribution, or report on issues such as the nutritional content of recipes, dietary fiber, or vitamin supplements.

Nutrition Instructors/professors work in colleges, universities, and community or technical schools, teaching future doctors, nurses, dietitians, and dietetic technicians the sophisticated science of foods and nutrition.  Many say they enjoy their role as mentors who bring qualified students into the exciting field of nutrition.

Nutrition Researchers work in government agencies, food and pharmaceutical companies, and in major universities and medical centers.  They conduct or direct experiments to answer critical nutrition questions, and find alternative foods or dietary recommendations for the public.

Employment

Dietitians and nutritionists held about 50,000 jobs in 2004. More than half of all jobs were in hospitals, nursing care facilities, outpatient care centers, or offices of physicians and other health practitioners. State and local government agencies provided about 1 job in 5—mostly in health departments, correctional facilities, and other public-health-related areas. Some dietitians and nutritionists were employed in special food services, an industry made up of firms providing food services on contract to facilities such as colleges and universities, airlines, correctional facilities, and company cafeterias. Other jobs were in public and private educational services, community care facilities for the elderly (which includes assisted-living facilities), individual and family services, home health care services, and the Federal Government—mostly in the U.S. Department of Veterans Affairs.

Some dietitians were self-employed, working as consultants to facilities such as hospitals and nursing care facilities or providing dietary counseling to individuals.

Working Conditions

Most dietitians and nutritionists work a regular 40-hour week, although some work weekends.  Many dietitians work part time.  About 25% worked part time in 2004.

Dietitians and nutritionists spend much of their time in clean, well-lighted, and well-ventilated areas.  However, some dietitians spend time in hot, steamy kitchens.  Dietitians and nutritionists may be on their feet for most of the workday.

Job Outlook

Employment of dietitians is expected to grow faster than the average (18-26%) for all occupations through 2014 as a result of increasing emphasis on disease prevention through improved dietary habits. A growing and aging population will boost the demand for meals and nutritional counseling in hospitals, residential care facilities, schools, prisons, community health programs, and home health care agencies. Public interest in nutrition and increased emphasis on health education and prudent lifestyles also will spur demand, especially in management. In addition to employment growth, job openings will result from the need to replace experienced workers who leave the occupation.

The number of dietitian positions in nursing care facilities and in State government hospitals is expected to decline, as these establishments continue to contract with outside agencies for food services. However, employment is expected to grow rapidly in contract providers of food services, in outpatient care centers, and in offices of physicians and other health practitioners. With increased public awareness of obesity and diabetes, Medicare coverage was expanded to include medical nutrition therapy for renal and diabetic patients. As a result, dietitians that have specialized training in renal or diabetic diets or have a master’s degree should experience good employment opportunities.

In 2006, Money Magazine listed Dietitian/Nutritionist position as one of the Top 50 Best Jobs in America. 

Training, Qualification, and Other Advancement

The basic educational requirement for dietitians and nutritionists is a bachelor’s degree with a major in dietetics, foods and nutrition, food service systems management, or a related area.  Students take courses in foods, nutrition, institution management, chemistry, biology, microbiology, and physiology.  Other suggested courses include business, mathematics, statistics, computer science, psychology, sociology, and economics.

Of the 46 states having laws governing dietetics, 31 require licensure, 14 require certification, and 1 requires registration.  The Commission on Dietetic Registration of the American Dietetic Association (ADA) awards the Registered Dietitian credential to those who pass a certification exam after completing their academic education and supervised experience.

UMass Amherst is one of over 200 ADA-accredited or approved bachelor’s degree programs.  Our Dietetic Internship is on of 262 Dietetic Internship Programs

Earnings

According to Money magazine, median annual earnings of dietitians and nutritionists were $52,244 in 2006.   According to the American Dietetic Association, median annualized wages for registered dietitians in 2005 varied by practice area as follows: $53,800 in consultation and business; $60,000 in food and nutrition management; $60,200 in education and research; $48,800 in clinical nutrition/ambulatory care; $50,000 in clinical nutrition/long-term care; $44,800 in community nutrition; and $45,000 in clinical nutrition/acute care. Salaries also vary by years in practice, education level, geographic region, and size of the community.

Sources of Additional Information

For a list a academic programs, scholarships, and other information about dietetics, contact: The American Dietetic Association, 120 South Riverside Plaza, Suite2000, Chicago, IL 60606-6995.  Homepage: http://www.eatright.org.

For more information on employment prospects, consult the Bureau of Labor Statistics Home Page: http://www.bls.gov/